This is a great side dish for Hamburgers and hot dogs or bring to any BBQ or covered dish gathering.
Yield: 8 1/2 cup servings | Preparation Time: 15 minutes | Start to finish: 35 minutes
4 Cups Potatoes (approximately 6 Medium Potatoes), peeled and cubed
1/3 Cup Celery (about One Celery Stalk), rinsed and diced
1/3 Cup Garlic or Kosher Pickle, diced
1/3 Cup Red Pepper, diced
1/2 Cup Onion, diced
1 Cup Mayonnaise, Hellmann’s original
1/4 Cup Milk
1 Tablespoon Lemon Juice (juice of 1/2 a Lemon)
1/4 Teaspoon Paprika
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Sea Salt
1. In a medium saucepan, add potatoes and boil about 15-20 minutes, until a fork slides in easily. Do Not Overcook. Drain and rinse with cold water.
2. In a large mixing bowl, add potatoes, celery, pickle, red pepper and onion. Toss gently. Set aside.
3. In a small mixing bowl, add mayonnaise, milk, lemon, paprika, black pepper, and salt. Whisk until smooth and well blended.
4. Add sauce on top of potato mixture. Toss until well coated and refrigerate for at least two hours.
Notes: For a Classic Potato Salad eliminate red pepper and pickles.
Serving Variation: You can add two hard boiled eggs diced to this salad and add some protein.
Cooking w/ Author, K.G. Petrone 